Results 81 to 90 of about 118,034 (210)
Review on Gelling and Foaming Agents in Food: Mechanism and Applications
Food Science &Nutrition, Volume 14, Issue 10, October 2026.A comprehensive Graphical Abstract to visualize how different food additives act as gelling and foaming agents. It emphasizes their shared origin as hydrocolloids or proteins but distinct operational mechanisms that transform food materials. The diagram provides a clear path from molecular structure and interaction principles to the specific macro ...
Messenbet Geremew Kassa +3 more
wiley +1 more source
Whey Protein Use in Cottage Cheese Dressing
Journal of Food Protection, 1980 Cottage cheese whey protein concentrate prepared by heat precipitation and centrifugation was mixed with skimmilk, NaCl and xanthan gum and used as a dressing for cottage cheese curd. The resultant experimental cottage cheese contained more protein than a sample of commercial cottage cheese.
B J, Demott, O G, Sanders
openaire +2 more sources
Journal of Dairy Science: Cabacinha artisanal cheese is a raw-milk stretched-curd cheese produced in the Vale do Jequitinhonha, Minas Gerais, Brazil. Despite the recognition of its production method as a significant cultural heritage, scientific data and regulatory standards ...
Pedro H.O. Medes +12 more
doaj +1 more source
Postbiotics Unveiled: The Next Emerging Trend in Functional Foods
Food Science &Nutrition, Volume 14, Issue 10, October 2026.The graphical abstract shows different postbiotic production techniques, such as sonication, fermentation, heat inactivation, high‐pressure processing, dehydration, pH modification, and omic technologies. Additionally, it highlights the emerging health benefits and applications of postbiotics, including immune modulation, gut–brain axis regulation ...
Zoha Wahid +4 more
wiley +1 more source
Bioethanol production from cheese whey
, 2021 During cheese production, a high volume of cheese whey are obtained (Gómez et al., 2019; Álvarez-Delgado and Otero-Rambla 2020). Cheese whey is rich in proteins of high nutritional value, such as β-lactoglobulins, α-lactalbumins, glycomacropeptides ...
Méndez Carreto, Carlos +4 more
core
Journal of Food Science, Volume 91, Issue 10, October 2026.ABSTRACT Whey protein phospholipid concentrate (WPPC) is an underutilized dairy coproduct obtained during whey protein isolate (WPI) production that contains whey proteins and milk fat globule membrane‐derived phospholipids, including phospholipid‐associated choline.
Fatemeh Jalil Mozhdehi +5 more
wiley +1 more source
The oligopeptides of sweet and acid cheese whey
, 1997 The 12% TCA-soluble oligopeptide fraction of sweet whey from Provolone and Grana Padano cheese, and of acid whey from Quarg cheese was fractionated by HPLC and the peptide components identified using a combination of mass spectrometry and Edman ...
Chianese L. +7 more
core +1 more source
, 2021 © 2021 Elsevier LtdThe production of succinic acid from cheese whey was studied with immobilized and free cells of Actinobacillus succinogenes. Alginate was used as immobilizing agent, the durability of alginate beads was assessed and improved.
Uysal, Utku +2 more
core +1 more source
Electrophoresis of Cottage Cheese Whey Proteins and Their Polymers
Journal of Dairy Science, 1975 Cottage cheese whey solutions containing sodium dodecyl sulfate were resolved electrophoretically on 5% sodium dodecyl sulfate polyacrylamide gels. Major bands were identified by comparing their electrophoretic mobilities to those of known whey components. Other components were identified principally from molecular weights determined from a calibration
D N, Lee, E E, Moore, R L, Merson
openaire +2 more sources
Casein as rare elicitor of food allergy dependent on augmentation factors ‐ A case report
JDDG: Journal der Deutschen Dermatologischen Gesellschaft, EarlyView.
Charlotte Jasmin Kiani +5 more
wiley +1 more source